Quinoa & Veggie Acorn Squash Bowl

Quinoa & Veggie Acorn Squash Bowl

Ingredients:

• 1 can Garbanzo beans, organic  
• Quinoa & Kale steamable Seasons Choice from Aldi
• 1 cup Brussel Sprouts, chopped in halves
• 2 Garlic Cloves
• 1/4 cup chopped Sweet Onion
• 1 Red Bell Pepper medium-sized
• 10 Baby Carrots 
• 1-1/2 cups Red Cabbage, chopped
• 1/3 cup Cauliflower, chopped
• 1 Acorn Squash

Directions:

Preheat oven to 400. Cut squash in half stem to end and scoop out the seeds. ( I always roast my seeds too. Just rinse and pat dry then cover with a little bit of oil and spread out on a pan. ) 

Place squash face down on a pan with a bit of water in the bottom of the pan. Put in the oven for about  50-60 minutes. 
(If you are cooking the seeds the oven should be turned down to about 275 degrees and cooked until they start popping, about 15- 20 minutes.) 

Next, you can chop your veggies, following the ingredients list or whatever you like or have on hand will do. Saute them in a pan with a bit of oil until they are cooked. When veggies are just about done, add the can of garbanzo beans. Stir together until beans are warmed through. 

Once the squash is cooked, split the stir-fry mix between the 2 half squashes. Enjoy!

Sprinkle with a few seeds if you choose. Enjoy!